Cut eggplant into 3/4 inch cubes
Place eggplant cubes in a bowl and lightly sprinkle with salt. Set aside for 30 minutes, tossing occasionally.
Add 1 Tbsp olive oil to a large sauce pot and sauté eggplant until lightly browned. It may absorb a lot of oil, so add extra as needed to prevent sticking.
Add pepper to taste, then add sliced fresh garlic (do not let it brown as it will get bitter).
Optional: If you wish to add meat, brown it separately, then add it to the already browned eggplant.
Add crushed tomatoes and 1 whole can water to sauce pot per can of tomatoes.
Bring to a boil, then reduce to a simmer and cover. Continue to stir to keep eggplant from sticking.
Taste periodically and season to taste.
After 1.5 hours, add oregano and fresh chopped parsley.
Sauce is done when eggplant is very soft and somewhat dissolved. If the sauce is very thick, add water until the desired consistency is achieved. Continue to heat the sauce, stirring continuously until served.
0 servings